Dahi Papdi Chaat Recipe Kit Recipe

About this recipe

Indulge in the authentic flavors of India with our Dahi Papdi Chaat Recipe Kit, a perfect blend of crispy papdis, tangy curd, and zesty chutneys. This kit includes all the essentials to create this beloved street food at home, from the spiced potato filling to the aromatic green chutney. Easy-to-follow steps guide you through making the perfect papdi and assembling the chaat with fresh veggies, boiled chana, and moong. Ideal for parties, snacks, or a quick treat, this kit brings the vibrant taste of chaat to your kitchen. Order Now on the AnyFeast website or app and enjoy a hassle-free chaat-making experience!

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Shan Chaat Masala
• 250 G Jaimin Ratlami Sev 200g
• - Biona Organic Whole Cherry Tomatoes
• - Weikfield Date & Tamarind Chutney
• 25G Natco Mint
• 500G Ghee, 500G
• 100G East End Cumin Whole Seeds
• 450G Onken Natural Set Yogurt
• - Doves Farm Organic Chickpea Flour
• 1 Kg Natural Sea Salt Bwfo
• 1 L Crisp N Dry Oil
• 100G Natco Kashmiri Chilli Powder, 100G

Instructions

1. 1. Prepare the Green Chutney: In a blender jar, add fresh mint leaves, coriander leaves, green chilies, ginger, lemon juice, and a pinch of sea salt. Blend into a smooth paste. Store in an air-tight container in the fridge until needed.
2. 2. Prepare the Papdi Dough: In a bowl, mix pastry flour, chickpea flour, a pinch of sea salt, carom seeds, and ghee. Rub the mixture with your fingers until it resembles breadcrumbs.
3. 3. Gradually add water, little by little, and knead into a medium-hard dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
4. 4. After the dough has rested, divide it into small portions. Roll each portion into a thin sheet, slightly thicker than a roti. Use a round cutter to cut small circles, and prick each circle with a fork to prevent puffing during frying.
5. 5. Heat cooking oil in a deep pan to 160-180°C (medium heat). Fry the papdi in batches until they turn golden brown and crispy. Remove and place on absorbent paper to drain excess oil. Set aside for later use.
6. 6. Prepare the Potato Mixture: Boil potatoes until tender, peel, and dice them. Mix the diced potatoes with chaat masala and chili powder.
7. 7. Prepare the Onion Mixture: Finely chop onions and mix with chopped mint and coriander leaves.
8. 8. Prepare the Tomato Mixture: Chop whole cherry tomatoes into small pieces.
9. 9. Prepare the Bean Mixture: Boil moong bean flour (moong beans) and tofu (cut into small cubes). Mix them together.
10. 10. Assemble the Papdi Chaat: On a serving plate, arrange the prepared papdi. Top each papdi with the potato mixture, followed by the onion mixture, tomato mixture, and bean mixture.
11. 11. Add Toppings: Drizzle fresh curd (yogurt) over the toppings, followed by the prepared green chutney and date & tamarind chutney.
12. 12. Final Garnish: Sprinkle sev, a pinch of crushed roasted cumin seeds, and a dash of chaat masala on top. Serve immediately and enjoy!